Sunday, May 19, 2013

Mexican Snowballs

These are technically called Mexican Wedding Cookies, but I always ate them around the holidays at home and called them snowballs.  So I renamed them... Mexican Snowballs.  I love these cookies because they are so easy to make, with just five ingredients - and they are not too sweet or rich - they are a light, delightful treat any time of year! Often people make them with pecans, but I had almonds on hand so I switched it up.

1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup sliced almonds

Preheat oven to 300 degrees.  Cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. Add the flour slowly. Mix in the almonds. Chill the dough for about 30 minutes.  Roll the cookies into small balls and place on a cookie sheet lined with parchment paper.  Bake for 30 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.

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